Leek Consomme with Herbs

An ideal first course for a dinner party, this light and lemony Leek Consomme with Herbs boasts a rich vegetable flavor accented with fresh dill and parsley.

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Cal/Serv:
45

Yields:
10

Ingredients

6
medium leeks

2
medium celery stalks

4
medium carrots

1
lemon

3
can chicken or vegetable broth

tsp.
coarsely ground black pepper

1/4
c.
fresh parsley leaves

1
tbsp.
fresh dill

Lemon slices for garnish

Directions

Prepare broth: Cut root ends from leeks. Cut each leek crosswise to separate green tops from white bottoms, removing any tough outer leaves. Cut green tops crosswise into 1-inch pieces, place in large bowl of cold water. Use hands to swish leeks around to remove any grit or sand, repeat process, changing water several times. Drain well and place in 4-quart saucepan. Slice leek bottoms crosswise into thin slices, rinse thoroughly as with green tops and reserve separately.

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